16 cupcake liners
cooking spray
16 small gingersnap cookies
2 pkg. (8 oz. each) neufchatel cheese, softened
1/2 c. sugar + 1 t. sugar
1 1/2 T. flour
1 T. vanilla extract + 1 T. vanilla
1/2 t. salt
2 large eggs
1/2 c. pumpkin puree
1 t. cinnamon
Coat liners with cooking spray and place a gingersnap in each. Beat cream cheese, sugar, flour, vanilla, and salt until smooth. Beat in eggs, one at a time. Mix 1/2 c. of batter in a separate bowl with pumpkin, cinnamon, and an additional 1 t. vanilla and 1 t. sugar. Divide cream cheese batter over gingersnaps. Top each with pumpkin batter. Swirl batters with a butter knife. Bake at 300 degrees for 18 minutes or until just set. Cool completely and refrigerate 4 hours or more before serving.
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